Upside-down Cranberry Muffins

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 2 cups rolled oats
 * 2 cups light soy milk
 * 2 cans unbleached, all-purpose flour
 * ½ teaspoon sea salt
 * 2 teaspoons cinnamon
 * ½ teaspoon nutmeg
 * 1 teaspoon cream of tartar
 * 2 teaspoons baking soda
 * 1 cup brown sugar
 * 2 tablespoons egg replacer
 * ½ cup water
 * ½ cup applesauce
 * ¾ cup jellied cranberry sauce

Directions

 * 1) Preheat oven to 400°F.
 * 2) Grease muffin tins.
 * 3) Combine oats and soy milk in a large bowl.
 * 4) Set aside.
 * 5) Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda.
 * 6) Stir in brown sugar.
 * 7) Whisk egg replacer and water until light and foamy.
 * 8) Combine egg replacer, applesauce and oat mixture. Mix well.
 * 9) Add dry ingredients and mix just until blended. Do not overmix.
 * 10) Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
 * 11) Fill muffin cups ⅔ full with batter.
 * 12) Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes.
 * 13) Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling.
 * 14) Serve warm or at room temperature.